THE PRODUCTS OF THE DAIRY. 197 



gen, four and a half pounds of phosphoric acid, . and 

 three and a half pounds of potash. If it is manufac- 

 tured into cheese, the mineral salts are largely retained 

 in the whey, and nitrogen only is removed. If it is 

 manufactured into cream or butter, and the skim-milk 

 and buttermilk foods of considerable value are re- 

 tained, practically no loss in fertility results. The 

 exact value of these relations will differ with different 

 conditions, such as relative prices received for the vari- 

 ous products, the cost of actual fertilizing constituents, 

 and the usefulness of the foods, skim-milk and butter- 

 milk; hence it can, of course, be determined only by the 

 individual dairyman. 



The Purchase of Foods and Methods of Feeding 

 are also valuable factors. The feeds should not only be 

 well adapted in themselves, but should be so adjusted 

 to others in the ration as to result in the greatest pos- 

 sible product for the least outlay. The care of the an- 

 imals should also be kindly, regular, and punctual, and 

 all the processes of the dairy carried out in such a 

 manner as to guarantee the highest quality of product. 



